My boys love when we make pancakes for breakfast on the weekends. Of course, they’re looking forward to maple syrup and hoping for chocolate chips. As their parents, we’re looking forward to sneaking in some healthy veggies into their morning meal. This recipe comes from “Run Fast. Cook Fast. Eat Slow.” with adaptations including oat flour instead of wheat, and vegan butter. This recipe makes enough pancakes to feed 6, which for our family of 4, means we had leftovers for Monday morning!
Sweet Potato Pancakes
- 2 cups oat flour
- 2 tbsp coconut sugar
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp Kosher salt
- 3 eggs
- 1 1/4 cups unsweetened almond milk
- 1 cup mashed sweet potato
- 4 tbsp vegan butter, melted (Miyoko's is my favorite)
- coconut oil for skillet
- Do ahead: peel, chop, and steam the sweet potatoes for about 20 minutes until softened.
- Combine the flour, sugar, baking powder, cinnamon, and salt in a large bowl.
- Whisk the eggs, milk, sweet potatoes, and melted butter together in a medium bowl.
- Pour the wet ingredients into the dry and stir to combine. Don't over-mix.
- Heat a skillet over medium-low heat, and use a pastry brush to spread coconut oil evenly over the skillet. Spoon the batter by 1/4 or 1/3 cupfuls into the pan.
- Cook until bubbles begin to form in the center of the pancakes; flip and cook on the second side until it's browned.